Creamy Vegetable Soup
1 head cauliflower
4 celery sticks
1 small onion
3-4 potatoes
4 cubes chicken bouillon
1 can evaporated milk
Crumbled bacon (optional)
Croutons (optional)
Diced avocado (optional)
Parmesan cheese (optional)

Cut all the vegetables into large chunks, and put them in a large pot. Add enough water to just cover the vegetables, add the bouillon cubes, and heat to boiling. Reduce heat to low & simmer for 30-45 minutes, or until vegetables are soft. Remove about half of the potato cubes from the soup. In batches, process the remaining soup in a blender until smooth. Return to pot; add reserved potatoes, evaporated milk, and salt & pepper to taste. Heat until warm. Serve immediately topped with your choice of crumbled bacon, croutons, avocado, or parmesan cheese.

Garden Vegetable Soup

(from Amy Weiland)

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups zucchini, chopped
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Creamy French Vegetable Soup

(from Paige Beal)

In a large stockpot, combine chopped leeks, chopped carrots, peeled & chopped potatoes, zucchini chunks, and 2-3 chicken boullion cubes. Add enough water just to cover, bring to a boil, then reduce heat and simmer until all vegetables are tender. Add soup to a blender or food processor (in batches, if necessary), and process until smooth. If desired, add some milk or cream. Serve warm, topped with a dollop of sour cream (or creme fraiche if you're picky and know where to get it!), grated parmesan cheese, and a handful of croutons. Yummy and perfect for a cold day! You can add any additional vegetables you like, but keep in mind that many vegetables don't puree well (green beans, for example), and to keep the smooth texture to your soup, don't add anything that will have strings or seed in it. Onions can be substituted for leeks, but they don't puree as well.